Friday, December 7, 2012

Cinnamon Roll Cake



Is it just me, or are the holidays flying by even faster than in years past? I thought that, surely, with Thanksgiving so early this year, I’d be able to just cruise through given that extra week of time.  No, not the case;  I’m as frantic and frazzled as ever, but perhaps a lot of that has to do with the continuing care I’ve been giving my mom, the support I’ve been giving my dad, and taking on twice as many tasks as usual.  But I digress.  Thank goodness for two able-bodied sons!  Number two son came by last week with some wreaths – a story in itself that I soon hope to be able to tell you – this week, number one son came by and helped me begin decorating (yes, I’m embarrassed to admit that I’ve only just begun).  I provided him with dinner and asked what he’d like to have.  Bless him, he wanted something simple, and chose the Slow Cooked Spicy Kielbasa.  When offered a choice of desserts between the tried and true Chocolate Stout Cake and a new recipe for Cinnamon Roll Cake, he chose the latter.  Always up for a challenge, I was happy to comply.  The cake, surely meant for the breakfast or brunch table, was quite tasty and really did have the taste and near texture of a cinnamon roll.

Cinnamon Roll Cake

Ingredients:
3 cups flour
1/4 tsp. salt
1 cup granulated sugar
4 tsp. baking powder
1 1/2 cup whole milk
2 eggs
2 tsp. vanilla
4 Tb. butter, melted
2 sticks (1 cup) butter, room temperature

Filling:
1 cup dark brown sugar
2 T. flour
2 T. cinnamon
1/3 cup finely chopped pecans

Glaze:
2 cups powdered sugar
5 T. milk
1 tsp. vanilla
  
Preheat oven to 350°F.
With an electric handheld or stand mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined, slowly blend in 4 T. melted butter. Pour batter into a greased 9"x9 baking pan.

In a large bowl blend the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. Bake at 350°F for 35-40 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

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8 comments:

Jo May said...

Goodness gracious this looks good,my mouth is watering.Thanks for sharing at Rattlbridge Farm.

#95 link up
Jo 2 LoblollyLane

Jo May said...

I'm newest follower #200.

SavoringTime in the Kitchen said...

This would be delicious on Christmas morning!

Julie said...

I am inviting you to come and share this in my Show Your Stuff blog hop, the party runs from Thursday evening until Tuesday: http://juliejewels1.blogspot.com/

allisamazing said...

This looks so good! I am going to pin it and try it for our Saturday brunch :)

Nina Bille said...

Hi Pattie,
I love cinnamon rolls, so your cake must taste scrumptious! I look forward of trying your recipe. I'm visiting from Sweets for a Saturday,
Nina

Lisa Crunkhorn said...

Hi Pattie, This look amazing. If you don't mind, I'd love if you'd link these up on Sugar & Slice Sunday link party. Each week Sunday-Thursday.

-Lisa.
Sweet 2 Eat Baking

Laura Dembowski said...

This looks wonderful! I love all that glaze. A great and easy way to get that cinnamon roll flavor without all the work.